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Description
Spice up your baking with this recipe for Zucchini, Ginger, and Lemon Muffins. Ginger, lemon zest, and coconut lend their unique flavors to these tasty muffins stuffed with shredded zucchini. You will not believe how sweet your daily serving of vegetables can be. These muffins are made with olive oil and plain yogurt rather than butter. These Zucchini, Ginger, and Lemon muffins make a great healthy snack on the go or early morning accompaniment to a cup of coffee.
Ingredients
US|METRIC
4 SERVINGS
- 250 grams zucchini (unpeeled)
- 1 cm ginger (piece fresh or dried)
- 1 lemon zest
- 50 grams coconut
- 3 eggs
- 180 grams brown sugar
- 1 natural yogurt
- 100 grams olive oil
- 100 grams whole wheat flour
- 100 grams flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- salt
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Directions
- Preheat oven to 180 degrees Celsius.
- Prepare the muffin tray, either silicone or aluminum. If using the latter, line with paper cupcake liners.
- Grate the zucchini, ginger, coconut, and lemon peel.
NutritionView More
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700Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories700Calories from Fat320 |
| % DAILY VALUE |
| Total Fat35g54% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol165mg55% |
| Sodium740mg31% |
| Potassium510mg15% |
| Protein13g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate88g29% |
| Dietary Fiber6g24% |
| Sugars49g |
| Vitamin A8% |
| Vitamin C20% |
| Calcium20% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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